[1] They’re called blue, but they’re [obviously] purple (photo © High Mowing Organic Seeds).

Are you a person who likes to change things up, innovate, generate delight, dazzle the kids? Well, here’s a game-changer for Thanksgiving (or any day of the year): blue mashed potatoes. They’re actually purple in color, but we’ll stick with the industry name: Adirondack blue potatoes. Beyond mashed, think blue baked potatoes. Roasted potatoes. Boiled potatoes. Potato salad.

The large, oblong tubers taste like regular potatoes.

 
These gorgeous potatoes are striking on the table.

And there’s also Adirondack Red!
 
 
ADIRONDACK RED POTATOES

This beautiful red potato has red flesh, which turns a light shade of pink when boiled. As with Adirondack Blue, it’s excellent for baking, boiling, mashing, roasting, and potato salad.

The red pigment is betacyanin, another powerful antioxidant that is red-violet and also colors beets, red cabbage, and many other plants. It’s a much more common pigment in the plant kingdom than the blue anthocyanidin and anthocyanin*.
 
NOTE: The skins of both Blue and Red are thin, so scrub them gently.
 
 
DEVELOPED BY SCIENTISTS AT CORNELL

Thanks go to Walter de Jong, Ken Paddock, and Robert Plaisted, potato-genetics scientists at the Cornell University School of Integrated Plant Science Plant Breeding & Genetics Section. They released Adirondack Blue in 2003 after many years of development and testing. (The potatoes are non-GMO).

They focus on the genetic improvement of the potato, both by conventional and molecular genetic means. (Note that this does NOT mean genetically modified organisms. These potatoes are Non-GMO.)

Shortly after Adirondack Blue, they released Adirondack Red, Keuka Gold, and Yukon Gem, all huge successes grown in the Northeast by specialty potato farmers.

Adirondack and Keuka are both places in the Northeast. The Adirondack Mountains are a range in northeastern Upstate New York, Keuka is one of the major Finger Lakes in New York State.
 
 
> THE DIFFERENT TYPES OF POTATOES
 
 
> THE HISTORY OF POTATOES
 
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*Anthocyanins, powerful antioxidants that can lower risks of heart and neurological diseases. But don’t use that as an opportunity to over-indulge! Anthocyanidin and anthocyanin are two types of red-blue plant flavonoids, mostly found in flowers and fruits of higher plants. The main difference between them is that anthocyanin is a water-soluble vacuolar pigment, whereas anthocyanidin is the sugar-free counterpart of anthocyanin [source]. Here’s more about antioxidants.

Yes, you can give ketchup as a gift to a foodie or a general ketchup lover. When it’s a “gourmet” ketchup like Brownwood Farms Ketchup, made in three flavors that add more excitement to burgers, fries hot dogs, meatloaf, sandwiches…wherever you use ketchup.

Want to make your own ketchup? Here’s a recipe.

You can even make green ketchup and rhubarb ketchup.

Also check out the “anatomy of ketchup” graphic, below.
 
 
BROWNWOOD FARMS FLAVORED KETCHUP

Variations on Brownwood Farms’ classic ketchup recipe include:

 
Given the time of year, we’re giving these as stocking stuffers to friends who will appreciate specialty ketchup.

Get them at iGourmet.com.
 
 
BEYOND BURGERS & FRIES: 10 USES FOR KETCHUP

Burgers, fries, and other fried or breaded food—chicken, mozzarella sticks, onion rings, zucchini fries—are obvious. Meatloaf sandwiches are a given, as are breakfast eggs. Here are ten more everyday condiments uses for ketchup.

 
 
> KETCHUP VS. CATSUP
 
 
> KETCHUP HISTORY
 
 
> REVIEWS OF 40 KETCHUP BRANDS

[1] Whether your burger is plain or fancy, great ketchup elevates each bite (photos #1 and #4 © Good Eggs).

[2] We love Brownwood Farms’ three flavored ketchup: Bacon, Dill Pickle, and Kickin’ Ketchup.

[3] Homemade ketchup is easy to make. Check out this recipe (photo © Danielle Walker | Meals Made Simple).

[1] A delicious vegetarian/vegan stuffing with dried and fresh mushrooms (photo © Hannah Kaminsky | Bittersweet Blog).

[2] Fresh cremini mushrooms (also spelled crimini) can be replaced with white button mushrooms (photo ©Christine Siracusa | Weusual | Unsplash).

[3] These are fresh shiitake mushrooms (photo © Hannah Kaminsky | Bittersweet Blog).

[4] These are dried shiitake mushrooms (photo © Umami Information Center).

[5] This is the favored brand of recipe developer Hannah Kaminsky. You can find them on Amazon (photo © Sugimoto).

[6] Use a sourdough loaf or an Italian loaf for the bread cubes (photo © Maison Kayser).

[7] Use fresh parsley, never dried. Flat or curly: it doesn’t matter (photo © Cava Mediterranean Restaurant).

We love stuffing. We’d rather have stuffing than the turkey. When the last bit of turkey is gone, we know we’ll have more, sometime soon. But we never get around to making another pan of stuffing (stuffing? dressing? see the difference below).

Here’s a mushroom stuffing recipe from Hannah Kaminsky of Bittersweet Blog that everyone will enjoy—including vegetarians and vegans.

She’s particularly fond of the dried shiitake mushrooms from Sugimoto in Japan (they have a U.S. website and are also on Amazon).
 
 
SUGITAKE DRIED SHIITAKE MUSHROOMS

Shiitakes are Japan’s favorite mushrooms. In certain preparations, dried Sugimoto shiitake mushrooms are a better choice than fresh ones for several reasons. They have much better flavor, enhanced nutritional attributes, and of course, will last a lot longer in your kitchen.

 
“Of course,” says Hannah, “most importantly for their culinary value, Sugimoto shiitake mushrooms are incredibly delicious because the drying and rehydrating process produces guanylate, a natural umami enhancer. Guanylate amplifies the umami taste of all foods, making dishes richer, bolder, and simply better.

“That’s a whole lot to be thankful for right there. It should go without saying that these powerful little mushrooms definitely deserve a place of honor in your stuffing. I’ve got the perfect dish to grace your menu right here.”
 
 
RECIPE: BROWN BUTTER MUSHROOM STUFFING

Tangy sourdough and umami mushrooms are the foundation of this hearty, comforting stuffing. Infused with autumnal herbs and nutty browned butter, it’s a side dish you should invite over for Thanksgiving dinner.

You can also enjoy it any time of the year. There’s nothing seasonal about mushrooms, sourdough, and stuffing.

The flaxseeds are very high in fiber with a good amount of protein and a charming flavor. They’re also rich in heart-healthy fat. You can omit them if you like

Prep time is 20 to 30 minutes soaking time for the mushrooms, 15 minutes more for the other ingredients. Cook time is 35 to 45 minutes.

To make ahead of time, the stuffing may be prepared up until the final baking stage 1 day in advance; cover and chill until ready to bake.

We tried the recipe with 2-day-old challah instead of sourdough, also delicious. Just make sure you toast it first to get the bread cubes more dry and crisp.
 
Ingredients

 
Preparation

1. SOAK the mushrooms in 3 cups of water for 20 to 30 minutes. Drain the mushrooms but reserve the liquid. Separate the caps from the stems; slice the caps and finely mince the stems. Set aside.

2. PREHEAT the oven to 350°F. Spread the cubed bread pieces as a single layer on two baking sheets, making sure the cubes don’t overlap. Bake for 10 to 15 minutes, stirring halfway through, until evenly toasted. Set aside and increase the heat to 375°F.

3. SET a large saucepan over medium heat and add the butter. Once melted, the butter will begin to foam and sizzle around the edges. Continue stirring, gently but continuously, for about 5 to 8 minutes. The butter will turn golden brown and begin to smell nutty.

4. ADD the onion, celery, cremini or button mushrooms, shiitake, and garlic. Cook, stirring often, until the vegetables have softened and become highly aromatic, 10 to 13 minutes. Add the poultry seasoning, salt, and black pepper, cooking for 1 minute longer to incorporate.

5. TURN off the heat and sprinkle in the flaxseeds, tossing the vegetables to coat. Introduce the toasted bread and stir well to evenly distribute all the ingredients. Transfer to a larger bowl if needed to stir properly.

6. ADD the vinegar, shiitake soaking water and/or stock if needed, hazelnuts, and parsley. Mix well, making sure everything is thoroughly incorporated. Transfer the mixture to a 13 x 9-inch baking dish, spreading it out in an even layer.

7. BAKE for 35 to 45 minutes, until golden brown all over. Let stand 10 minutes before serving.
 
 
 
STUFFING OR DRESSING: THE DIFFERENCE

It’s simple:

 
While the idea of stuffing the bird appeals to many, most experts recommend cooking a separate dressing.

For food safety reasons, stuffing in the cavity of the bird must reach the same 165°F temperature before it is ready to serve. If you have a vegetarian dressing, it’s not an issue.

(But if you have a dressing made with raw meat or seafood, do make sure it cooks to 160°F.)

It’s also a heck of a lot easier to make dressing, both in placing it in a pan instead of spooning it into the turkey cavity; and in avoiding the labor of scooping the stuffing out of the bird.

There may be regional traditions that select one term or the other. We grew up in the northeast, where it was always “stuffing,” no matter whether in the bird or in a casserole dish.

“Dressing” referred to salad dressing.
 
 
MORE STUFFING RECIPES

Allow us to use the words interchangeably in the recipe names. The cook decides if it’s going to be stuffing or dressing!

Certainly, everyone who drinks Bordeaux wine knows of Château Lafite Rothschild, the premier cru classe of the Pauillac region of Bordeaux. If they’re lucky enough, they’ve had it more than once. But a bottle of the 2008 vintage, which is ready to drink now, is $995. The 2009 Carruades de Lafite, the winery’s second label, is $359. What’s a wine lover on a budget to do?

We have a solution below. But first, a bit about the producer.

Starting out in 1868 with Lafite, today Les Domaines Barons de Rothschild is a large wine group. In Bordeaux, the group owns four additional properties in addition to Lafite and Carruades:

 
The company also distributes Château Paradis Casseuil in the Entre-deux-Mers region, and Château Odilon in the Haut-Médoc.
 
Lafite Rothschild owns wineries in areas beyond Bordeaux. In France, these are typically referred to as domaines. This use of “domaine” is also customary in France’s other famed wine-making region, Burgundy.

Why chateau versus domaine? Here’s more about it.

These beyond-Bordeaux wineries of Lafite include:

 
Then there’s Les Légendes, a wine collection we loved at first taste. It has become part of our regular drinking.
 
 
LES LÉGENDES COLLECTION

Three decades ago, the Rothschild family was inspired to create a new wine collection, where each wine would be an excellent expression of its appellation.

The motivation for creating the Les Légends Collection was to ensure that wine lovers everywhere could taste the originality of each Bordeaux appellation at an affordable cost.

And so, Les Légendes range was born.

The wines express the freshness and elegance of Bordeaux, and are very affordable—as little as $15 a bottle. An amazingly low cost, yet they’re made with the same care and attention as the Grands Vins of Lafite Rothschild. These are classy wines.

You don’t need to cellar them: They are ready to drink when they are released (Lafite Rothschild has to be cellared for at least 10 years after release; 15 to 20 years is ideal).

The red wines use grapes purchased from vineyards neighboring Domaines Lafite Rothschild (Les Légendes Pauillac uses actual grapes from Lafite Rothschild vineyards). The white wine grapes are from the Entre-deux-Mers region of Bordeaux.

We were fortunate to taste the red wines in order of complexity. Each wine got better and better—in a lineup where each was excellent (as is the Bordeaux Blanc).
 
Les Légends Red Bordeaux Wines

 
Les Légends White Bordeaux Wine

 
Your task is to find these beautifully balanced wines—and pop the cork without delay! Here’s a store locator.

Here’s more about the portfolio.

We raise a glass to Les Légends!
 
 
________________

*Château is the French term for a country house or castle, and is most commonly used by the wineries of Bordeaux.

[1] Bordeaux and steak: a classic combination (photo © D&D London).

[2] Les Légendes Collection: five wonderful wines (photo © Taub Family Selections).

[3] Les Légendes St. Emilion: a blend of Merlot and Cabernet Franc with anise, plums and blackberries, a savory edge of leather and tar and an earthiness that wine people call forest floor.

[4] You don’t need a rack of lamb to enjoy these wines, but it’s a beautiful pairing (photos © Now And Zin).

[1] An “everything” goat cheese log (all photos © Vermont Creamery).

[2] Serve any seasoned cheese log on a cheese board, or as an optional add-on to the salad course. You can buy an everything log ready-to-serve from Vermont Creamery, or season your own plain log.

[3] One of the 8 varieties of seasonings you can use on a log or cheese ball. Here, dried cranberries, sultanas, rosemary, and orange zest (the recipe).

[4] Fresh herb and nut cheese ball

[5] Clover honey-flavored goat cheese, one of Vermont Creamery’s seven goat cheese log varieties.

[6] Smoky pepper jelly-topped goat cheese log, another of Vermont Creamery’s seven goat cheese log varieties.

[7] Thank you, ladies!

If you love goat cheese, this tip’s for you. You can take a plain goat cheese log, roll it in your favorite herbs and spices, and add eye appeal to your cheese board. You can combine your favorite spices and herbs to create, for example, an:

 
No doubt there are more options, but these are the ones we made.

TRIVIA: What countries eat the most cheese? See the top curd lovers below.
 
 
HOW TO SEASON GOAT CHEESE LOGS

The ingredients are simple: goat cheese log(s) and seasonings of choice.

To make the everything bagel goat cheese log, you can purchase everything bagel seasoning, or mix your own from black and white sesame seeds, dried minced garlic and onion, poppy seeds, and fine sea salt.

1. PLACE a few tablespoons of seasonings on a flat plate or a piece of wax paper or parchment.

2. ROLL the goat cheese log in the seasoning to cover the entire log. As necessary, press the seasoning into the log. If you need more coverage, place more seasoning on the plate and continue to roll.

3. WRAP the log in wax paper or parchment and twist the ends to seal. Refrigerate until ready to use.
 
 
VERMONT CREAMERY GOAT CHEESE

One of our favorite American cheese companies, Vermont Creamery has been making exquisite fresh and aged goat cheeses, cultured butter, and other dairy products (crème fraîche, mascarpone, sour cream, quark).

They are truly wonderful products. One item in the line, goat cheese logs, are available in:

 
Each of these is absolutely delicious, and we can eat an entire 4-ounce portion for breakfast, lunch, or dinner.

That’s how much we love goat cheese and Vermont Creamery goat cheeses in particular.

See them all, plus a store locator, at VermontCreamery.com.

While we prefer Vermont Creamery’s moister, creamier, artisan goat cheese logs, you can purchase less expensive mass-produced logs at Trader Joe’s, Aldi and other markets, and roll your own.
 
 
CHEESE TRIVIA: WHAT COUNTRY EATS THE MOST CHEESE?

Our immediate reaction was “France,” but we were surprised at these statistics: